CARAMELIZED TOFU WITH BRUSSELS SPROUTS
Provided by SexyVeggie
Number Of Ingredients 10
Steps:
- Cook the tofu strips in a large hot skillet with a bit of salt and a Tbsp of olive oil. Saute until slightly golden (4 or 5 minutes).
- Add the garlic and walnuts, and cook for another minute. Stir in sugar and molasses.
- Cook for another couple of minutes until fragrant. Remove from heat and stir in cilantro.
- Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.
- In the same pan add a ½ Tbsp of olive oil, another pinch of salt
- When the pan is hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple of times (but not too often) until some are starting to brown and the rest still bright and green.
- Serve the tofu strips on to of the brussels sprouts and enjoy!
Nutrition Facts : ServingSize 1 g, Calories 237 kcal, Carbohydrate 18.3 g, Protein 12.8 g, Fat 14.8 g, Sodium 24.8 mg, Fiber 3.2 g, Sugar 12.6 g, SaturatedFat 2 g
CARAMELIZED TOFU WITH BRUSSELS SPROUTS
Steps:
- 1) Press tofu block between a few paper towels. Put a cutting board on top with something heavy to press out liquid. Let sit for 10 minutes. 2) Chop tofu into strips and marinate in a few tablespoons of soy sauce. 3) Prep all other ingredients. Cook rice, roughly chop brussel sprouts, and chop cilantro, garlic, etc. 4) Add a few Tablespoons of vegetable oil to a hot pan (a wok or nonstick pan works best). Add tofu in a single layer and let cook for a few minutes on high heat until the tofu starts to brown. 5) Turn tofu and brown on the second side. 6) After cooking for a few minutes on each side, add brown sugar and toss to coat tofu in sugar. Cook for a few minutes until tofu caramelizes. 7) Remove tofu and sprinkle with cilantro. 8) Add sprouts to hot pan (don't wash it) and cook for a few minutes, stirring occasionally. 9) Add garlic and rice and if pan is really try, a bit more oil. Season with salt and pepper and cook until sprouts are tender and some will be browned. 10) Serve tofu over sprouts with toppings of choice.
BRAISED TOFU IN CARAMEL SAUCE
This is a vegetarian take on a classic of Vietnamese restaurants, ca kho, or fish braised in caramel sauce. Here, tofu, firm and rich, absorbs the velvety sauce and heightens its flavor. Vietnamese caramel sauce - nuoc mau - is easier to make than you might think, though it can be a dramatic process. In essence what you're doing is melting sugar in a pan, then allowing it nearly to burn and finally adding water and soy sauce in order to arrest the process at a dark and golden bittersweet flavor that is at the heart of Vietnamese cooking.
Provided by Sam Sifton
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Slice the tofu in half along its length and then each portion into two thick slices. Place the slices between paper towels to drain, replacing towels as needed.
- Meanwhile, dissolve the sugar in 1/4 cup water and cook in a small saucepan over medium-low heat until small bubbles begin to appear around the edges of the pan. Carefully swirl the solution, but do not stir. Continue to heat, as bubbles move inward toward the center of the pan and the solution turns darker, 20 to 35 minutes, until the syrup has become a deep, golden caramel color. Carefully add 1/2 cup water to this mixture. (It will sputter violently. If some sugar crystallizes at this point, carefully stir the mixture with a metal spoon. The sugar will remelt.) Turn off the heat and allow to cool slightly.
- Transfer the caramel sauce to a wide saucepan, turn the heat to medium and add the shallots, cooking for about 2 minutes. Add the garlic and ginger and stir again, cooking for about 1 minute. Now stir in the soy sauce. Simmer and stir until the mixture is viscous and the vegetables are well coated, about 10 minutes.
- Place the tofu in the sauce in a single layer and simmer uncovered for 7 minutes. Using a spatula, turn the pieces over. Simmer for 3 or 4 minutes more and then transfer to a warmed platter. Pour the sauce over the tofu and sprinkle with scallions and black pepper. Serve with white rice.
Nutrition Facts : @context http, Calories 431, UnsaturatedFat 8 grams, Carbohydrate 71 grams, Fat 10 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 688 milligrams, Sugar 56 grams
TOFU STIR-FRY WITH BRUSSELS SPROUTS
I love cooking with Brussels sprouts. This tofu stir-fry recipe is the perfect quick and healthy weeknight meal. Make a scrumptious hoagie by stuffing toasted rolls with this tasty mixture. -Joseph Sciascia, San Mateo, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, heat 1 tablespoon coconut oil over medium-high heat. Add tofu; stir-fry until browned, 12-15 minutes. Remove from pan and keep warm. Stir-fry Brussels sprouts in remaining 2 tablespoons coconut oil for 2 minutes. Add red pepper, green onions and garlic; cover and cook until vegetables are crisp-tender, 5-7 minutes longer., Stir in water, hoisin sauce, chili garlic sauce and salt. Return tofu to pan; cook and stir until heated through. Stir in almonds. Serve with noodles.
Nutrition Facts : Calories 268 calories, Fat 16g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 463mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 8g fiber), Protein 13g protein.
CARAMELIZED TOFU AND BRUSSEL SPROUTS WITH CILANTRO AND NUTS
Delicious, nutritious, and economical. Try this on fall harvest feast tables or as a one dish dinner.
Provided by dandelionleaf
Categories One Dish Meal
Time 25m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Brown tofu and garlic in olive oil until crispy one side. Add butter, brown sugar, nuts, chili, and stir. Separately cut Brussels sprouts in half lengthways and steam in pot or microwave. When tofu is caramelized, drain Brussels sprouts and add to mix. Toss, remove from heat, then add cilantro, salt, and lemon juice. Serve hot.
CARAMELIZED TOFU GOODNESS!
This is so good and has gotten lots of great comments on Heidi Swanson's food blog. She threw this together one night and it was a hit! If you can't handle Brussels Sprouts, try cabbage, spinach, broccoli(cut up real small), or bok choy. I have changed this just a bit.
Provided by Sharon123
Categories Soy/Tofu
Time 25m
Yield 2-3 as a main dish
Number Of Ingredients 10
Steps:
- Wrap the tofu with paper towels, place a heavy skillet on top and press for a few minutes to remove some of the excess water.
- Cook the tofu strips in hot 12" nonstick skillet with a pinch of salt and about 1-2 teaspoons of oil. Saute until lightly golden, about 4 minutes. Add the garlic, red pepper flakes, if using, and pecans(or other nuts), and cook for another minute. Stir in sugar. Cook for a few more minutes.
- Remove from the heat and stir in cilantro. Scrape the tofu out onto a plate with a spatula and set aside.
- Now, in the same pan (you don't need to wash it), add 1-1 1/2 teaspoons more oil, another pinch of salt, and turn up the heat to medium-high.
- When the pan is hot stir in the sliced brussels sprouts(they will appear shredded).
- Cook for 2-3 minutes, stirring a few times (only a few) until you get some nice golden bits and the rest of the sprouts are just tender.
- Great served with brown rice or over soba noodles.
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